Layered Mini Tart with Blackberries and Baked Meringue Topping

Baking and Desserts | French cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Layered mini tart with blackberries and a baked meringue topping

Ingredients

Sugar - 2 tablespoons
Puff Pastry - ½ piece
Corn Starch - 1 teaspoon
Frozen black currant puree - 5.3 oz
Egg white - 1 piece
Fine white sugar - ¼ cup
Salt - a pinch

Step by Step guide

Step 1

Preheat the oven to 392°F. Thaw the sheet of puff pastry, cut it in half with a knife, and return one half to the freezer. Roll out the remaining half into a 15x15 cm sheet, dusting both sides with flour. Grease a baking dish with a small amount of warm butter and dust the bottom and sides with flour. Place the rolled-out pastry into the dish, trimming any excess dough. Pinch the edges of the pastry together at the sides of the dish to prevent the crust from puffing up too much during baking. Line the bottom of the crust with a layer of foil or parchment paper, fill it with any heavy beans or grains, and bake in the oven for 10 minutes. Afterward, remove the crust from the oven, take out the foil with the beans, holding it by the edges. Prick the crust all over with a fork to allow steam to escape and bake for another 5 minutes. If the dough starts to puff up in some places, quickly open the oven door and prick those areas with a fork, then close the door and continue baking, but be vigilant with puff pastry in this regard. Remove the crust and let it cool.

Step 2

Thaw the blackberries and drain any excess water. Mix the berries with 2 tablespoons of sugar and 1 teaspoon of cornstarch. Stir well and let sit for 10–15 minutes.

Step 3

Place the blackberry filling inside the crust, cover it with foil, secure the edges of the foil at the sides of the dish, make several longitudinal cuts in the foil, and bake in the oven for 30 minutes at 356°F. Remove the pie without removing the foil and let it cool completely.

Step 4

Beat the room temperature egg white with a pinch of salt using a mixer, gradually adding the fine sugar. Whip until stiff white peaks form. Remove the foil from the pie, spread the meringue over the berries, and use a spoon to carefully create any intricate pattern, such as a rosebud, and bake for 10 minutes at 320°F. The meringue should be slightly golden and firm to the touch. Remove from the oven, slice quickly, and serve with fresh berries.